vHabanero-Glazed Pork Loin

By Shaylie

Need to review with original recipe

This dish can be made with a thinner park loin than what is called for, but keep cm eye on it while it roasts—the thinner loin will be done sooner

Ingredients

• 1 (3 grpound) boneless, center-cut pork loin, 3 inches thick
• 2 cloves garlic, minced
• 3 tablespoons minced fresh sage
• 2 tablespoons minced fresh rosemary 6 tablespoons butter, divided
• salt and freshly ground pepper
• 3 teaspoons habanero hot sauce, such AS Hot Mama's Manganero, divided 1 large onion, sliced
• • 1 tablespoon extra-virgin ohs

Details

Servings 4

Preparation

Step 1

and don't overmix—you want the butter mixture to retain some of its chill and structure. Also resist any urge to add extra hot sauce at this point, or the butter mixture will become too liquid to stuff into the pork.
Place the pork loin lengthwise on a work surface, so that the long side is horizontal in front of you. Using a sharp, slim knife (such as a boning knife), make a lenghwise cut through the center of the loin. To do so, gently stick the blade into the right-hand end of the loin, directly in the center, making a horizontal cut along the length of the loin. If your knife isn't long enough to go through the full length of the loin, cui from ,idt to the con el, than go.fturn the q L1.1 r side as well, so the clit.= meet
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butter near the cuts, then push it in gently with the handle of the wooden spoon. Continue to stuff the cuts with butter until you've used all the herb-butter mixture.
Place onion slices in a mixing bowl, toss with 1 tablespoon olive oil, and sprinkle with salt. Oil a baking dish that is long enough to accommodate the pork, and place the pork in it. Surround the pork with the sliced onions. In a small saucepan, melt the remaining 2 tablespoons butter. Stir in the remaining 2 teaspoons of hot sauce. Use a silicone pastry brush to brush this mixture on top of the pork loin.